The site, constructed in 2017 and completed in 2018, was awarded five stars in the Building Research Establishment’s Environmental Assessment Method (BREEAM-NL), which is used for judging the sustainability performance of projects. The new location is equipped with the most modern and sustainable solutions, translating to less stress on the environment.
The Diviande site was assessed on various categories such as management, energy, transport, water, materials, waste, land use and ecology and pollution. Particularly noted were investments in heat recovery from the cooling motors and the high insulation value of the building, resulting in a gas neutral building.
The production facility, which includes storage and distribution of its refrigerated and deep-frozen (meat) products and offices, is operated in partnership with fellow processor Jan Zandbergen.
Diviande director Cees van der Pijl said: “We managed to achieve a beautiful score that is unique for a food company. It is a deserved reward for the efforts made by all involved. With the certificate we have a distinctive position in the market, and we can be an important link as a partner / producer for customers with a sustainability vision.”
Van der Pijl added that this was an ongoing process. “Sustainability is not just an aspect during construction. It is a continuous process that you must and above all want to keep eye on. We will continue to work on improvements where and when we see them, whether it concerns the building, internal processes or innovative products. For us, the certificate is the basis for joining a new, sustainable decade.”
Global Meat News will be hosting a webinar on sustainability within the meat industry on 3 March 2020. For commercial opportunities associated with this webinar, contact Aline Henderson on firstname.lastname@example.org" target="_blank">email@example.com.